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Comparison of anti-Campylobacter activity of free thymol and thymol-beta-D-glucopyranoside in absence or presence of beta-glycoside-hydrolysing gut bacteria
dc.creator | Epps, Sharon V. R. | |
dc.creator | Petrujkić, Branko | |
dc.creator | Sedej, Ivana | |
dc.creator | Krueger, Nathan A. | |
dc.creator | Harvey, Roger B. | |
dc.creator | Beier, Ross C. | |
dc.creator | Stanton, Thad B. | |
dc.creator | Phillips, Timothy D. | |
dc.creator | Anderson, Robin C. | |
dc.creator | Nisbet, David J. | |
dc.date.accessioned | 2020-06-03T13:56:34Z | |
dc.date.available | 2020-06-03T13:56:34Z | |
dc.date.issued | 2015 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/1218 | |
dc.description.abstract | Thymol is a natural product that exhibits antimicrobial activity in vitro but in vivo results indicate that absorption within the proximal alimentary tract precludes its delivery to the distal gut. Presently, the anti-Campylobacter activity of thymol was compared against that of thymol-beta-D-glucopyranoside, the latter being resistant to absorption. When treated with 1 mM thymol, Campylobacter coli and jejuni were reduced during pure or co-culture with a beta-glycoside-hydrolysing Parabacteroides distasonis. Thymol-beta-D-glucopyranoside treatment (1 mM) did not reduce C coli and jejuni during pure culture but did during co-culture with P. distasonis or during mixed culture with porcine or bovine faecal microbes possessing beta-glycoside-hydrolysing activity. Fermentation acid production was reduced by thymol-beta-D-glucopyranoside treatment, indicating that fermentation was inhibited, which may limit its application to just before harvest. Results suggest that thymol-beta-D-glucopyranoside or similar beta-glycosides may be able to escape absorption within the proximal gut and become activated by bacterial beta-glycosidases in the distal gut. Published by Elsevier Ltd. | en |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Campylobacter | en |
dc.subject | Foodborne pathogen | en |
dc.subject | Gut bacteria | en |
dc.subject | Thymol | en |
dc.subject | Thymol-beta-D-glucopyranoside | en |
dc.title | Comparison of anti-Campylobacter activity of free thymol and thymol-beta-D-glucopyranoside in absence or presence of beta-glycoside-hydrolysing gut bacteria | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Круегер, Натхан A.; Беиер, Росс Ц.; Харвеy, Рогер Б.; Еппс, Схарон В. Р.; Седеј, Ивана; Пхиллипс, Тимотхy Д.; Петрујкић, Бранко; Стантон, Тхад Б.; Нисбет, Давид Ј.; Aндерсон, Робин Ц.; | |
dc.citation.volume | 173 | |
dc.citation.spage | 92 | |
dc.citation.epage | 98 | |
dc.citation.other | 173: 92-98 | |
dc.citation.rank | aM21 | |
dc.identifier.wos | 000347755800012 | |
dc.identifier.doi | 10.1016/j.foodchem.2014.10.007 | |
dc.identifier.pmid | 25465999 | |
dc.identifier.scopus | 2-s2.0-84908377257 | |
dc.type.version | publishedVersion |